BHA & BHT Free Basil-Avocado Tuna Slaw
This slaw is a bright, satisfying bowl that hits every note — crunchy cabbage, creamy avocado, hearty tuna, and a vivid green dressing that ties it all together. The basil dressing is made entirely from scratch with fresh basil leaves, extra-virgin olive oil, lemon juice, garlic, and a pinch of turmeric and ginger, so you know exactly what's going into every bite. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into bottled dressings and canned convenience foods. Using tuna packed in water and building the dressing by hand keeps this recipe completely clean without sacrificing any flavor. The technique of mashing the basil into the oil is a small but brilliant move — it bruises the leaves and releases their oils, turning the dressing a gorgeous, almost electric green. Folding the avocado in last and coating it with the remaining dressing keeps the cubes intact and prevents browning, so the finished bowl looks as good as it tastes. It's the kind of no-fuss, whole-ingredient meal that proves eating without additives doesn't mean eating without excitement.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 large carrot, peeled and coarsely grated
- 3 scallions, thinly sliced (green tops only)
- 2 cans (5 oz each) tuna packed in water, drained and flaked
- 2 ripe avocados, pitted, peeled, and cut into ½-inch cubes
For the basil dressing
- 1 ½ cups fresh basil leaves, loosely packed
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 1 clove garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small mixing bowl, combine the basil, olive oil, lemon juice, lemon zest, garlic, salt, turmeric, and ginger. Using a fork or the back of a spoon, mash and stir vigorously until the basil is bruised and the dressing is cohesive and bright green, about 1 minute. Taste and adjust salt.
- 2
In a large mixing bowl, combine the green cabbage, red cabbage, carrot, and scallion greens. Pour about two-thirds of the dressing over the vegetables and toss until every strand is evenly coated.
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